Name: Chicken and avocado tortilla cups
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup shredded barbecued chicken; 1 1/2 cup shredded iceberg lettuce; 1 avocado, finely chopped; 1 medium tomato, finely chopped; 1/3 cup mayonnaise; 1 tablespoon sweet chilli sauce; 1 tablespoon finely chopped basil, plus extra leaves, to serve; 4 flour tortillas; mixed salad, to serve

Ingredients

1 cup shredded barbecued chicken

1 1/2 cup shredded iceberg lettuce

1 avocado, finely chopped

1 medium tomato, finely chopped

1/3 cup mayonnaise

1 tablespoon sweet chilli sauce

1 tablespoon finely chopped basil, plus extra leaves, to serve

4 flour tortillas

mixed salad, to serve

Method

1.Preheat oven 200°C (180°C fan forced). Lightly grease 4 holes of a muffin tray.

2.Combine chicken, lettuce, avocado, tomato, mayonnaise, chilli sauce and basil in a large bowl.

3.Microwave tortillas on High (100%) in 15-second bursts until pliable. Carefully place in prepared holes, shaping into cups. Bake 5 minutes or until golden and crisp.

4.Place tortilla cups on serving plates. Fill with chicken mixture and top with extra basil leaves. Serve with salad.

Cups can be made a day in advance and kept in an airtight container until ready to be filled.
Note

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Ingredients

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